Real Recipes From Real Home Cooks ®

artichoke and green chili dip

★★★★★ 1
a recipe by
Carol Kalinowski
The Villages, FL

This has been my go-to warm appetizer for years. The use of canned and pre-shredded cheese makes it quick and easy. My husband nicknamed it “Cupa-Cupa-Cana-Cana” so he could remember the recipe.

Blue Ribbon Recipe

There are a lot of artichoke dip recipes out there, but this is a super simple one that can be thrown together in no time. Great if you have last-minute guests. We loved the addition of chilies. Mixed with the creamy mayonnaise and salty Parmesan, it's a great combination. If you really like Parmesan cheese, we'd suggest even doubling the amount. There are so many great flavors in this dip it can handle the extra cheese.

— The Test Kitchen @kitchencrew
★★★★★ 1
serves 4-8
prep time 20 Min
cook time 25 Min
method Bake

Ingredients For artichoke and green chili dip

  • 1 c
  • 1 c
    Parmesan cheese, shredded
  • 1 can
    artichoke hearts, 14 ounces
  • 1 can
    green chiles, diced, 4 ounces
  • paprika (optional)
  • 1 bag
    tortilla chips

How To Make artichoke and green chili dip

  • Mayonnaise and Parmesean cheese mixed together in a bowl.
    In a bowl, add mayonnaise and Parmesan cheese. Mix.
  • Chopped artichoke hearts on a cutting board.
    Drain and chop artichoke hearts.
  • Artichokes added to the bowl.
    Add to bowl.
  • Green chilies added to the artichokes.
    Drain green chiles. Add to artichokes.
  • Mixing all the ingredients together.
  • Artichoke dip poured into a baking dish.
    Pour into a baking/serving dish. If desired, sprinkle with paprika for color.
  • Artichoke and green chili dip sprinkled with paprika.
    Bake at 350 degrees for 20 to 25 minute or until cheese has melted.
  • Eating the bowl of Artichoke and Green Chili Dip.
    Serve with tortilla chips.